Roasted Pumpkin and Ricotta Gnocchi - Foodland
In a large bowl, mix mashed pumpkin and ricotta together. Add egg yolks, parmesan, salt and pepper, gently mix together and add 1 cup flour and combine with a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodlandsa.com.au.
Ingredients
- 2 cups cold roasted pumpkin
- 180g soft ricotta
- 100g finely grated parmesan
- 3 egg yolks
- 1 ½ 2 cups flour plus extra for work surface
- Salt and black pepper, to taste
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